Cauliflower Sweet Potato Curry – A quick and comforting vegan dinner recipe that’s loaded with tender sweet potato and cauliflower. With a winning combination of spices and the fresh herbal note of cilantro, this generous meatless main dish will yield no leftover for sure! This cauliflower sweet potato curry is gluten-free, paleo, whole30 friendly.
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Ingredients list for the Cauliflower Sweet Potato Curry
- 2 1/2 cups diced sweet potato (about 1 pounds)
- 1/2 head of cauliflower
- 1 small can diced tomatoes
- 1 tablespoon coconut oil (or any oil you prefer)
- 1 medium onion, chopped
- 2 cloves garlic
- Red chili pepper flakes, to taste
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 tablespoon grated fresh ginger
- 1 cup coconut milk
- 1 cup vegetable broth
- Fresh chopped cilantro, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the cauliflower sweet potato curry: In a food processor, add onion, garlic, red chili pepper flakes, turmeric, coriander, cumin, cinnamon, and ginger. Pulse until you obtain a coarse paste. Set aside
2. Heat the coconut oil in a large pot over medium heat. Add your homemade curry paste onion and sauté for 1 minutes, stirring constantly with a stainless steel spoon (turmeric will stain a wooden spoon).
3. Add sweet potato, cauliflower, and tomato and give a quick stir to coat well. Add vegetable broth and coconut milk.
4. Bring to a gentle simmer, lower heat and cover. Allow the sweet potato and cauliflower to cook all the way through, about 15-18 minutes. Adjust seasoning with salt and pepper.
5. Serve the cauliflower sweet potato curry on its own, garnished with fresh chopped cilantro, or over basmati rice topped with crushed nuts, cilantro, and lime wedges. Enjoy!
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How and how long to keep the sweet potato cauliflower curry leftovers?
You can keep the sweet potato cauliflower curry leftovers for up to 2 days in an airtight container in your refrigerator. Add a few drops of water to the sauce before reheating.
More cauliflower and sweet potato recipe you might like
- Instant Pot Curried Cauliflower and Broccoli Soup
- Slow Cooker Whole Cauliflower Curry and Cashew
- Garlic Mushrooms Cauliflower Skillet
- Roasted Sweet Potatoes with Maple Pecan Glaze
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
I made this and really enjoyed the healthy ingredients. While flavorful, it didn’t really taste like a curry to me. Not sure why.
Looks lovely, mouthwatering. Do the you have calorie, nutrition numbers for this, say per 100g?
Why add broth or water for this sabzi (curry) to cook? It ruins the taste of cauliflower.
Just sprinkle a few drops of water or broth if you like and cook it on low heat.
It should be ready in 15-20minutes if we keep stirring it softly every few minutes. May be add a few drops of water if it looks too dry and sticking to the bottom of the pan. Let it cook with its own juices. If your sweet potatoes are on the harder side to cook, just soften these up in a microwave for 2-3 minutes.
Cauliflower is called 'cabbage with college education' for a reason.This is one of the tastiest curries I've made in a long time! Lots of lovely fresh, spicy, distinct flavours coming through, and a nice sweetness but not too much. Out of personal preference I chose to reduce the amount of sweet potato a little in favour of more cauliflower and I also added some green beans. Was delicious with basmati rice, and it definitely benefited from the suggested squeeze of lime juice and generous sprinkling of coriander (cilantro) after serving just to add a couple more fresh & vibrant flavour notes to the mix and cut through the richness from the coconut milk.
